BAKED SNAPPER EN PAPILLOTE WITH SUMMER HERBS (Serves 4)

Ingredients:

1 large snapper fillet, approximately 800g
4 tblspn butter (or olive oil, or a mixture of both)
8 tblspn spring onions, finely sliced
4 tblspn parsley, finely chopped
4 tblspn basil, finely chopped
Salt & Pepper to taste

Method:

Preheat oven to 190OC

Cut double thickness of greaseproof paper, large enough to wrap fillet. Season fish on both sides with salt & pepper.

Spread a couple to teaspoons of butter or olive oil on fillet.

Seal the parcel and cook in preheated oven for 15-20 minutes.

In a saucepan, soften spring onions in remaining butter or olive oil.

When fish is cooked, cut corner of parcel with scissors and add juices to spring onions.

Stir in remaining herbs and serve with the fillet.

Cooking Tips & Alternatives:

A combination of other herbs can be used for different kinds of fish eg tarragon, chives, dill, watercress, coriander, fresh chillies etc.

Other species that can be used for this recipe:

Trout, Salmon, Bream, Perch, Barramundi, Emperor, Cobbler.